Caramel Bars (Max’s Inspired)

Max's Caramel Bars | www.SpoonfulOfButter.com
5 from 11 votes
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I always bring these caramel bars as a dessert to potluck parties and they have always been a hit! Just the rights sweetness, soft, and nutty – best paired with coffee or tea!

a pile of caramel bars

Let your cravings lead the way. This phrase holds true for this recipe. I’ve been craving for Max’s caramel bars, and as the nearest Max’s restaurant is a 30-minute drive from where I live, I thought I should be able to make something similar in my own kitchen. My version, though more on the cakey side is equally good, easy, and cheaper to make!

These caramel bars are made from simple ingredients – flour, butter, eggs, vanilla, brown sugar, and cashew nuts. 

I prefer to use light brown sugar over dark primarily because of the nice, golden brown color it gives, but if you don’t have one then dark brown sugar is okay.


A Note About Tempering Eggs

In Step 5 of the the recipe instructions, you would see that we need to temper the eggs. If you’ve never done it before, tempering eggs is nothing to fear.

Tempering means mixing a small amount of the hot liquid (such as hot milk or hot, melted butter) into the cold eggs. What we’re doing is slowly raising the temperature of the egg yolks so they don’t scramble. If you just combine the two mixtures, you’ll end up with cooked scrambled eggs in your sauce.

To do this, pour *some* of the melted butter mixture into the egg mixture while whisking constantly, then pour it all back into the saucepan with the remaining melted butter and continue mixing until smooth.


Ingredients & Substitutions

Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.)

TOOLS & EQUIPMENT:

REFRIGERATED:

  • butter. 227g/ 1 cup or 2 sticks of butter cut into cubes. The butter need not be at room temperature because we’ll be melting it in a pot anyway.
  • eggs. 3 large eggs or 150g (weight is without shell).

PANTRY:

  • flour. 156g or 1 1/4 cup all-purpose flour. I highly suggest you weigh your flour. If you’re going to measure by cup then make sure to use the “spoon & level” method.
  • baking soda . 1/2 teaspoon
  • salt. 1/4 teaspoon fine salt/ table sale
  • brown sugar. 250g or 1 3/4 cup packed of light brown sugar or golden yellow sugar.
  • vanilla extract. 1 teaspoon of pure vanilla extract
  • cashews. 1/2 cup of chopped cashew nuts.
max's caramel bars ingredients

How To Make Step-By-Step

greasing a pan with butter

STEP 1.Preheat oven to 350°F/ (177°C) (no fan).

Mis en place. Have all the ingredients measured. Prepare the saucepan, mixing bowls, whisk, and a spatula.

Line the bottom of an 9 x 13-inch baking pan with parchment paper and grease and flour the sides.

dry ingredients in a mixing bowl

STEP 2.  In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

beaten eggs in a stainless mixing bowl

STEP 3. In another mixing bowl, beat the eggs and vanilla extract.

melted butter and brown sugar in a stainless saucepan

STEP 4.  In a medium saucepan, melt butter over low heat. Add the brown sugar and mix until combined.

tempering the eggs

STEP 5. Temper the eggs by adding about ⅓ of the butter mixture into the egg mixture while whisking constantly (to avoid cooking the eggs).

When they are mixed, return the eggs back in the saucepan (that is still over low heat) with the remaining butter mixture. Mix thoroughly with a whisk. Gradually add the flour mixture into the butter mixture until combined. Be careful not to overmix or the bars will be tough. Turn off the heat.

poured caramel bar mixture on a 9x13 baking pan

STEP 6.  Pour the batter into the prepared pan.

Evenly distributing the batter using a spatula

STEP 7. Evenly distribute the batter into the pan by gently spreading the batter to the sides using a spatula.

sprinkled cashew nuts on top of the caramel bar mixture

STEP 8.  Sprinkle top with chopped cashew nuts.

Bake for 20-25 minutes or until a toothpick/ cake tester inserted into the centre of the bar comes out clean.

Cool completely before slicing them.

sliced caramel bars on a white plate

❤️ Tried this recipe and loved it? If you made this recipe or any other recipe on this site, I would love to know! ❤️

Rate the recipe and leave a comment below. Or tag @thebakeologie on Instagram and hashtag it #bakeologie !

Max's Caramel Bars | www.SpoonfulOfButter.com

Caramel Bars

5 from 11 votes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 36 1.5-inch bars
Author: trish
I always bring this as a dessert to potluck parties and it has always been a hit! Just the rights sweetness, soft, and nutty – best paired with coffee or tea! Inspired by the popular caramel bars from Max's restaurant . My version, though more on the cakey side is equally good, easy, and cheaper to make!
On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. 
Step-by-step photos: My recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://thebakeologie.com/maxs-caramel-bars/
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Ingredients

  • 156 grams (1 1/4 cup) bleached all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 227 grams (1 cup) unsalted butter
  • 250 grams (1 3/4) cup light brown sugar
  • 3 pieces large eggs
  • 1 teaspoon vanilla extract
  • ½ cup cashew nuts chopped

Instructions 

  • Preheat oven to 350F/ 180C. Line the bottom of an 9 x 13-inch baking pan with parchment paper and grease and flour the sides.
  • In a large mixing bowl, whisk together the flour, baking soda, and salt.
    156 grams (1 1/4 cup) bleached all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt
  • In another mixing bowl, beat the eggs and vanilla extract.  Set aside.
    3 pieces large eggs
    1 teaspoon vanilla extract
  • In a medium saucepan, melt butter over low heat. Add the brown sugar and mix until combined. (Do not turn off the heat yet.)
    227 grams (1 cup) unsalted butter
    250 grams (1 3/4) cup light brown sugar
  • Temper the eggs (Note 1) by adding about ⅓ of the butter mixture into the egg mixture while whisking constantly (to avoid cooking the eggs). When they are mixed, return the eggs back to the saucepan with the remaining butter mixture. Mix thoroughly with a whisk.
  • Gradually add the flour mixture into the butter mixture until combined. Be careful not to overmix or the bars will be tough. Turn off the heat. Pour the batter into the prepared pan.
  • Evenly distribute the batter into the pan by gently spreading the batter to the sides using a spatula.
  • Sprinkle top with chopped cashew nuts. Bake for 20-25 minutes or until a toothpick/ cake tester inserted into the centre of the bar comes out clean. Cool completely before cutting them.
    1/2 cup cashew nuts

Notes

(Note 1) Tempering eggs mean you need to add a hot liquid to an egg mixture. If you just combine the two mixtures, you’ll end up with cooked eggs in your sauce. The goal is to slowly bring up the temperature of the eggs without scrambling them.
(Note 2) Store in airtight container at room temperature for 3-5 days. 
Tried this recipe?Mention @theBakeologie or tag #Bakeologie!

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37 thoughts on “Caramel Bars (Max’s Inspired)”

  1. 5 stars
    Thank you so much for the recipe, i’m happy with the outcome so close with max’s caramel bars it’s one of our favorite sweets…now i can make my own with your recipe❤️

  2. 5 stars
    This is a lovely recipe! Further, I want to commend your site design here – noting the measurements required when an ingredient is mentioned is so useful, it’s incredibly annoying when it’s left out so you have to scroll up to the ingredients list every two seconds!
    Thanks for the recipe.

    1. Karuna, thank you for sharing your feedback! I am thrilled you love these caramels bars and the site design useful. 🙂

  3. I don’t recommended this recipe and lack of ingredients. it came out the cakey! it’s supposed to be moist, chewy. Don’t recommended!

  4. i tried it tho i didn’t temper the eggs bcos i just found the notes when i’m done baking it, mine came out like a cake 🙁

  5. I suggest having the eggs at a room temperature because it helps preventing the eggs from scrambling. Also turning off the heat to the sugar and butter mixture before adding the eggs to the mixture. I don’t want to sound rude but I do think you could have been more specific in your instructions, especially for the non-bakers.

    1. She didn’t say in the recipe to add the eggs to the butter/sugar mixture it’s the other way around and was very specific on how to do it so the eggs don’t get scrambled.

    1. Yes, you can add toasted cashews into the batter if you like.

      I have not tried baking this in a 6 or 8-inch pan but I think it would work. Try filling the pan up to half-full only as they rise quite a bit. You may also need to adjust the baking time – it’s done when a toothpick/ cake tester inserted into the center of the pan comes out clean. Good luck!=)

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